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cauliflower sheep with green bean legs, black olive head and ears...held together with cream cheese and vegie dip
A stunner that was a table favourite during a recent carte blanche experience with M&TB during their annual TO visit.
We all stopped to enjoy not only the visual scene but also the interplay of textures, temperatures, and complimentary flavours chef Lachlan Culjak produced on this beautiful plate. It was really world class. Incredibly. Beautiful.
I knew it had to be a Must Try: www.torontolife.com/daily-dish/must-try/2014/01/21/must-t...
Please. Go. Your mind will be blown. Gorgeous plate.
Recipe adapted from Foodie Fiasco.
INGREDIENTS
For the roasted mushrooms:
8 ounces Porcini mushrooms, sliced
[I used oyster mushrooms.]
salt and pepper
olive or coconut oil cooking spray
For the risotto:
1 medium yellow onion, thinly diced
2 teaspoons minced garlic
1 medium head cauliflower, cut into florets
1-1ยฝ cups low sodium vegetable broth. [I use homemade broth.]
2 teaspoons white wine vinegar
1/4 cup toasted pine nuts
Salt and pepper, to taste
INSTRUCTIONS
For the roasted mushrooms:
Preheat oven to 350 degrees Fahrenheit. Grease or line a baking sheet with foil and set aside.
Spread the sliced mushrooms on the baking sheet and spray with the cooking spray. Sprinkle with salt and toss until evenly distributed. Bake in the oven at 350 degrees Fahrenheit for about 10-12 minutes, or until golden and slightly crispy. Set aside until ready to use.
For the risotto:
Heat a large skillet over medium-high heat. Add the thinly diced onion to the skillet and cook, stirring often, until translucent, about 3-4 minutes. Add in minced garlic and cook for another 2 minutes, or until golden.
Meanwhile, add the cauliflower florets to a food processor and process, scraping down as needed, until it resembles โrice,โ approximately 2-3 minutes.
[Or grate, which I prefer.]
Add the cauliflower โriceโ to the skillet and stir, cooking for about a minute or so, until combined.
[Add in ยพ cup of dry white wine. and cook for about 5 minutes, stirring occasionally, until the wine has evaporated.]
Heat the vegetable broth to a gentle simmer.
Add the broth in three equal additions, stirring constantly for about 3 minutes, until absorbed.
Stir in the white wine vinegar and toasted pine nuts. Let the risotto sit on the stove over low heat, as it lets the flavors really mingle and caramelize. Salt and pepper to taste, and top with the roasted mushrooms.
Add a pinch of nutmeg.
***************
Photo by Yours For Good Fermentables.com.
Commercial use requires explicit permission, as per Creative Commons.
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This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
Makes 10 servings.
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
1/2 cup plain unseasoned dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormickยฎ Italian Seasoning, divided or 1 1/2 teaspoons McCormickยฎ Perfect Pinchยฎ Salt Free Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormickยฎ Garlic Salt
1/4 teaspoon McCormickยฎ Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cut-up
To view and print the full recipe, go here: mccormick.com/Recipes/Vegetables/Broccoli-Cauliflower-Cas...
Cauliflower Fritters
($7.50)
Notes: I'm not sure what these cauliflower florets were dipped in (some kind of batter). They were deep fried. While I loved the fried flavor of the cauliflower (still can't compare with the cauliflower at Momofuku Ssam Bar, or the fried tri-color cauliflower I had the night before this dinner at Heartland), the batter didn't cook all the way through - though I'm not certain whether or not it was supposed to be fully cooked. I was expecting a light flaky tempura-like shell. Instead, the caps easily came off of the fritters in a wet clump if you weren't careful. A novel idea that perhaps it needs a little tweaking.
Cauliflower
Dandelion.
Chef & Sommelier
Helsinki, Finland
(June 3, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Yotam Ottolenghi raved about the virtues of cauliflower on Radio 4 a few weeks ago, likening the vegetableโs ability to absorb flavours to that of meat. As a child I loved this dish but we donโt make it very often at home as my husband tends to screw his face up like a prune when I suggest it as a dinner option.
Find the full recipe here .
no processing here other than a crop for the web. these veggies really are these gorgeous colours....with purple veggies even kids might have a hard go to turn these beauties away off the plate :)
A cauliflower in close up looks like coral, or like a building in an Escher-drawing. With a little fantasy you can imagine elfs from Rivendel or Lothorien living here.
Marinated and grilled chicken breasts with Moroccan spiced kale salad, Harissa roasted cauliflower, and lemon paprika whole-wheat couscous. Contains olive oil, cumin, coriander, parsley, cilantro, red wine vinegar, carrots, apple, golden raisins, almond slices, tomatoes, and lemon juice.
Gameday! As good as chicken wings? Nope! Not even close. But only 42 calories and since I hate cauliflower it's a nice presentation for a disgusting yet nutrient-rich fungus! :)
We stopped at this fruit and veggie stand in Fruitland (on our drive up to Seattle) because we saw these weird poppy-like blooms in the fields and wanted to ask what they were. It turns out they were onions. Should have taken a photo of them because they were really interesting. But these cauliflowers distracted me.
Cauliflower Puff
Beef fat, pickled cauliflower. (Christopher Kostow)
Twelve Days of Christmas
Day 12: Christopher Kostow
Restaurant at Meadowood
St. Helena, California
(December 22, 2012)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Swordfish marinated in some oil, lemonjuice,parsley, then grilled.
And ovenroasted cauliflower a la Momofuku.
Recept voor de bloemkool : www.aziatische-ingredienten.nl/geroosterde-bloemkool/
I'm dead proud of this. I have a very tiny garden so I can only grow a very few things. This is the first time I've tried cauliflower. It was grown in a raised bed all jumbled up with herbs and flowers.
Beautiful gold Cauliflower from the 99ยข store. Grown in California. Named "Fiesta Cauliflower" Oct. 2011.
I had never seen a Cauliflower like this. It tastes the same though :-)
This is an Italian Cavolo (cauliflower). See more info here:
I like cauliflower as much as the next guy. In its raw state, cauliflower is a fine vegetable. One well designed for delivering some sort of dip to my mouth. Flavor neutral in such situations and good at its job.
Oh, but cauliflower soup is something else entirely. With the correct support team, the once ignored flavor will rise up from the steamy broth and make one wonder how it could be so wasted on some pedestrian dip.
This recipe comes to us from The (always inspiring) Pioneer Woman. Not a lot of nonsense going on here. Too much of nothing, enough of everything. Great use of fresh parsley, which through this soup adventure has gone from garnish to one of my favorite spices. Once again we face a soup with no respect for the lactose intolerant, but I'm sure in time they'll come to forgive us once they see how happy this soup makes us. Besides, there's always the bread.
And a word here about bread. I'm crazy for it. I bake it regularly and am inclined against store bought. That's how I roll. Roll. Get it? Hoo, boy.
Even better than a good bowl of soup is that good soup paired with the right hunk of bread.
Suddenly, the best spoonful doesn't actually touch the spoon. It is mopped from the bottom of the bowl. It this case, the right hunk of bread is the hearty oatmeal molasses roll. Thanks to the fine folks at Good Housekeeping magazine, who provided the recipe from which this right hunk of bread is adapted.
Cauliflower Soup
INGREDIENTS
1/2 stick Butter
1/2 Onion, Finely Diced
1 Carrot Finely Diced
1 Stalk Celery, Finely Diced
1 whole Cauliflower Heads (roughly Chopped)
3 Tablespoons Fresh Parsley (chopped)
8 cups Chicken Broth
1/2 stick butter
6 Tablespoons All-purpose Flour
2 cups Whole Milk
1 cup Half-and-half
2 teaspoons To 4 Teaspoons Salt, To Taste
Sour Cream, Room Temperature
DIRECTIONS
Saute onion in butter in large saucepan until translucent. Add carrots and celery and cook 5 minutes.
Stir parsley and cauliflower. Cook at low heat 15 minutes.
Add broth and bring to a boil. Redxuce to simmer 15 minutes.
Make a roux from butter, flour and milk.
Stir in half and half, then add mixture to soup.
Simmer 15 minutes. Salt to taste.
Place heaping tablespoon of sour cream in bottom of bowls. Pour soup over, garnish with shredded cheddar cheese and serve.
Oatmeal Molasses Rolls
INGREDIENTS
1 cup water
1 cup old-fashioned oatmeal
1 package active dry yeast
1 teaspoon sugar
1 1/2 teaspoon salt
1/2 cup lukewarm water
1/3 cup molasses
4 tbsp butter
3 cups AP flour
1 cup whole wheat flour
1 tbsp butter
2 teaspoon molasses
3 tablespoon old-fashioned oatmeal
DIRECTIONS
Boil cup of water and pour over oatmeal in a bowl. Set aside 10 minutes
Place yeast, sugar, salt, lukewarm water, molasses, and butter in mixing bowl.
Add saturated oatmeal and flours. Mix using dough hook attachment until smooth and supple (5 min).
Place in greased bowl and let rest until doubled (1 hour).
Punch down, divide into 18 handball sized balls and place in greased 9x13 baking pan. They will touch.
Let rise until doubled (1 hour)
Bake in 350 degree oven 25 minutes.
Melt tbsp of butter and stir in 2 tsp molasses.
Remove rolls from oven, brush with molasses mix and sprinkle with 3 tbsp uncooked oatmeal.
Return to oven 15 minutes until browned.
Serve warm.